This past Christmas we decided to make up gifts for some of Munchkin’s teachers at garderie and for a few friends. I wanted to steer clear of mason jars as, honestly, I’m a little over them. I love them as vases etc, but they’re everywhere now. I decided to come up with something a little different.
I selected a recipe (Liberty London Girls fabulous gingerbread cookies – you can find my adapted GF version here) and I got to working out how to package it. Only problem was, this recipe required wet ingredients and a number of steps of different dry ingredients. Logically I probably should have found a different recipe. But I was determined.
A few weeks ago we celebrated Munchkin’s first birthday with two splendid parties. For the first I made a Miffy themed birthday cake and for the second, we went with a fresh flowers and bees theme. For each cake, I made up a gluten-free vanilla butter-cake with a swiss meringue buttercream. Once you taste Swiss meringue buttercream, no frosting will ever taste as good! It’s silky smooth and, due to the addition of the egg white, is not as heavy or sweet as a traditional buttercream frosting.
I figured, if Munchkin was going to have her first cake, it should be a good one!
For the bee themed party, I made a naked cake decorated with a wild array of flowers. All designed to be perfectly imperfect! This went against the grain a little, as I love a perfect, smooth finish. At one point, just as the urge to ‘fix’ the cake became overwhelming, my husband took it away from me and demanded I not touch it again! At the time, I found this extremely frustrating. But looking back at the photos, I love it. It was just what I wanted.
I made up a whole heap of little bees with modelling chocolate and put them on floristry wire, then nestled them in amongst the cake and the flower arrangements.
To arrange the flowers, I wrapped each stem in multiple layers of floristry tape and pushed them into a 1cm thick disk of modelling chocolate that was set on top of the frosted cake.
Then, I added on simple little white candle. And it was finished! I adore the result. What do you think?
BASIC BUTTER CAKE
For Munchkin’s birthday cake, I made three batches of the butter cake (and the swiss meringue buttercream). One for each tier, and baked it in a 28cm diameter tin.
Pre-heat oven to 180 degrees celsius. Lightly butter and flour baking tin.
Cream butter, sugar and until light and fluffy.
Add eggs one at at time, beating well after each.
Add sifted flour alternatively with milk until just combined.
Spread into a prepared pan. This quantity fills: 2x 18cm shallow cake pans or one deep.
When skewer comes out of cake clean, it’s cooked (approximately 40 minutes). If you’re cooking your cake in a thin layer like I did, it will only take about 12 minutes.
Allow to cool in tin for 10 minutes before turning out on wire rack to cool completely.
SWISS MERINGUE BUTTERCREAM
3 large egg whites
150 grams of caster sugar
pinch of salt
260 grams of unsalted butter, at room temperature and cut into cubes
Place egg whites, sugar and a pinch of salt into a heat proof bowl and place it over a saucepan of simmering water. Ensure that the water doesn’t touch the bottom of the bowl. Whisk the mixture over the simmering water until the sugar dissolves and the mixture is hot to the touch.
Remove the bowl from heat and using an electric mixer, beat until the mixture is cool, fluffy and glossy. At this point your mixture should be able to form stiff peaks. This takes about 10 minutes.
Add the butter a few tablespoons at a time. Mixing well after each addition until all of the butter has been added and your buttercream is smooth.
I had an itch. I needed to bake. It had been so long that my Kitchen Aid had a light coating of dust!
The cover of What Katie Ate has been giving me cravings for friands for quite some time. They don’t exist here and certainly not in gluten-free form. The delicious raspberries in season provided me with the perfect excuse.
As I don’t have a friand tin I decided to use a cupcake pan and they worked fine. I adapted two recipes to be gluten-free. One from What Katie Ate and another from online aptly named “The Perfect Friand”. And then decided I liked a mix of both! They’re light and delicious. Not to mention really easy and quick to make!
My husband has requested I make them again, and as I’ve just collected the piece to make my ice-cream maker work, I have plenty of use for spare egg yolks. I think next time I’ll use plums on the top…
GLUTEN-FREE RASPBERRY FRIANDS
Makes about a dozen
4 egg whites
60 grams of almond meal
60 grams of gluten-free flour of your choice
1/4 teaspoon of guar gum
120 grams of icing sugar (not icing mixture)
Pinch of salt
100 grams of melted unsalted butter
Butter to grease pan
125 grams of fresh raspberries
Preheat oven to 180 degrees celsius (160 degrees celsius fan forced)
Grease tin with butter (I used a cupcake tin as I don’t own a friand tin)
Whisk egg whites until frothy.
In a separate bowl, combine almond meal, sieved icing sugar and the pinch of salt together.
Add egg whites and fold in until well combined.
Gradually stir in butter.
Pour into tin, Filling each mould three-quarters full.
Place a raspberry in the top of each.
Bake for 15 minutes, or until a skewer inserted comes out clean.
Allow to cool slightly before removing from the mould. I needed to run a knife around the edge of mine to loosen them.
There were a few things I gave up on finding when I found out I couldn’t eat gluten anymore. One of them was profiteroles and a good choux pastry. But a trip to my favourite bakery assured me that a gluten-free choux pastry is very possible. They make the most amazing gluten-free eclairs!
So when the latest issue of Delicious magazine graced my letterbox with a Better Cook Challenge on choux pastry I was determined to try and make a gluten-free profiterole. We had some friends and their gorgeous offspring coming for lunch last Friday, so I seized the second wind I got on Thursday night after putting Munchkin to bed, and tried.
And it worked! *cue cheer and happy dance*
Honestly I can’t really remember exactly what the glutenous version tastes like, but both of my friends and my husband assured me that my version were delicious. And my husband advising that I could make them again very soon convinced me of it.
As per usual I used Schaer patisserie mix C as it’s the best commercially bought flour mix I’ve come across for pastries and cakes (and Sonja in Cully wouldn’t divulge her amazing recipe ;))
I finished them with a drizzle of salted caramel sauce rather than the chocolate one in the magazine. I’ll write up the caramel recipe for next weeks gluten-free recipe post.
Hello lovely ladies and gents! I had intended this blog post to go live in time for Mother’s Day, so that all of you out there who wanted something a little more tasty than burnt toast for breakfast could stock up on ingredients, print out this post or email it to your partners and suggest that they make this with the kids.
Why? Because it’s insanely easy, looks good and is delicious! But life (or in this case a still teething Munchkin) managed to get in the way of my best laid plans.
So here it is post Mother’s Day. Maybe you can put in an order for one for your birthday?
The main ingredient for this cake?
A cake mix.
Yup, this lady has changed her tune after rather a lot of burnt caramel and cakes that resemble pancakes because the Munchkin decided to curtail her nap and/ or to take up lung exercises right at an essential moment. So whilst I thought that hell would freeze over and be coated in frosting before I’d use a packet, I’ve found myself resorting to using cake mixes in emergencies. I’ve found a couple of fabulous gluten-free ones. But you could use any you find at the grocery or whole-foods.
After following the instructions on the packet to make up the batter, I added half a cup of chopped walnuts and half a cup of chopped dark fleur de sel chocolate. And poured it into a large slice tin before baking at the temperature suggested on the packet. Just keep a good eye on it as it will bake a lot quicker due to it being put in a larger tin.
This meant that I ended up with a ‘brownie’ type cake. I cut it in half, trimmed it so the edges looked neat and layered it with chopped strawberries and whipped cream.
I then covered it with a light dusting of good quality cocoa powder. I use a tea strainer for this as it gives me loads more control and creates less of a cocoa powder cloud in my kitchen. It’s also a really handy thing to give your kids when they’re “helping”.
And finally, I added a sprinkle of some of my favourite decorations… dried flowers/ petals. I bought these from a market here in Lausanne, they’re organic and oh so pretty! But you could probably find them at a local delicatessen or specialty shop.
If all else fails, just attack with your favourite sugary decoration
And voilà! An exceedingly quick (I had this done in one very short Munchkin nap), delicious and pretty cake to serve your friend who is coming for tea. And a really easy cake for you (or your husband *hint hint*) to whip up with your kids for your next Mother’s Day or birthday.